1/2 head of red cabbage, cored and shaved thin
4 oz. Slab Bacon or thick-cut bacon, cubed
½ cup Diced Apples
½ cup Pecans (Spices: Cinnamon, Ginger, Allspice, Cayenne, Sugar, Butter)
1 teaspoon minced garlic
Salt and pepper to taste
¼ cup Balsamic vinegar
4 oz. goat cheese
Micro Arugula or Micro Mix for garnish
Optional additions: Dried Fruit, Beans,
1 cup Balsamic Vinegar reduced in a pot to ¼ cup. Allow to cool. Then place in a squeeze bottle.
1 bu. of chives blanched and shocked. Squeeze excess water from chives. Puree in a blended with 1-2 cups of oil. (best to use a mixture of olive and vegetable)
Place pecan halves in a sauté pan with all the spices and sugar. Place in a 350 oven and toast for 15-20 minutes. When suffiently toasted add 2T of whole butter.
Place cubed bacon in a sauté pan on low heat to slowly render out the fat – 15 to 20 minutes. Strain bacon lardons reserving the fat for sautéing. Save bacon on side plate.
Shave cabbage on a Japanese mandoline or with a sharp knife, as thin as possible.
Heat sauté pan. Add Bacon Fat, Garlic and sauté for 30 seconds. On high heat add cabbage, apples and bacon. Season with Salt and Pepper. Sauté for 2 minutes on medium-high heat until cabbage begins to soften. Add Balsamic Vinegar and allow to reduce.
Transfer to plates and add crumbled goat cheese, spiced pecans, micro greens.
Drizzle plates with chive oil and balsamic reduction.